Homestyle Hearty Vegetable Beef Soup for Comfort (Print Version)

Hearty Vegetable Beef Soup is my favorite for chilly evenings. Packed with tender beef and garden veggies, this soup is pure comfort in a bowl, easy to make!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 1 Hour 45 Minutes minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs beef chuck roast, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 3 medium carrots, peeled and sliced
05 - 2 celery stalks, sliced
06 - 4 cloves garlic, minced
07 - 6 oz can tomato paste
08 - 1 (28 oz) can diced tomatoes, undrained
09 - 6 cups beef broth (low sodium)
10 - 2 large Yukon Gold potatoes, peeled and cubed
11 - 1 cup fresh or frozen green beans, trimmed
12 - 1 cup frozen corn

→ Flavor Boosters

13 - 1 tsp dried thyme
14 - 1/2 tsp dried rosemary
15 - 2 bay leaves
16 - 1 tbsp Worcestershire sauce
17 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

18 - 1/4 cup fresh parsley, chopped

→ Optional Extras

19 - 1/2 cup dry red wine (for deglazing)
20 - Dash of hot sauce (for serving)

# Instructions:

01 - Okay, first things first: pat that beef chuck dry with paper towels, then cut it into nice 1-inch chunks. Season generously with salt and pepper. Heat a splash of olive oil in a big Dutch oven or heavy pot over medium-high heat. When it's shimmering, add the beef in batches – don't overcrowd the pot, or it'll steam instead of sear! You want a gorgeous, deep brown crust on all sides. This step, honestly, is where all the magic starts for a truly flavorful Hearty Vegetable Beef Soup. I've rushed this once, and the soup was just... bland. Don't be like me!
02 - Once all the beef is seared and set aside, you'll have these amazing browned bits stuck to the bottom of your pot – that's flavor gold! Add a little more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them, stirring often, for about 5-7 minutes until they start to soften and release their sweet aromas. Scrape up those browned bits as you stir, they'll dissolve into the veggies and make the Hearty Vegetable Beef Soup sing. This is where your kitchen starts to smell incredible, I swear.
03 - Now for the garlic! Add your minced garlic and the tomato paste. Stir constantly for about a minute until the garlic is fragrant and the tomato paste darkens slightly. This little step of cooking the tomato paste a bit helps develop its flavor. Then, pour in a splash of beef broth to deglaze the pot, scraping up any last bits of flavor. It's so satisfying to watch all that deliciousness melt into the liquid!
04 - Return the seared beef to the pot. Add the diced tomatoes, the rest of the beef broth, dried thyme, dried rosemary, bay leaves, and a good splash of Worcestershire sauce. Give it all a good stir. Bring the soup to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 1.5 hours, or until the beef is fork-tender. This slow simmer is key for a truly melt-in-your-mouth Hearty Vegetable Beef Soup, so don't rush it!
05 - After the beef is tender, it’s time for the potatoes! Add your cubed potatoes to the pot. Continue to simmer, uncovered now, for another 15-20 minutes, or until the potatoes are tender. Towards the last 5 minutes, toss in the green beans and corn. You want them cooked through but still with a bit of bite, not mushy. I've overcooked veggies before and it's just sad, so keep an eye on them!
06 - Remove the bay leaves from the soup. Now for the most important part: taste! Adjust the salt and pepper as needed. Sometimes I add a tiny pinch more thyme or a dash of hot sauce if I'm feeling spunky. Ladle the hot Hearty Vegetable Beef Soup into bowls, garnish with fresh parsley, and serve immediately. It should look rich, smell amazing, and just make you feel warm from the inside out. My family always goes for seconds, which is the best compliment.

# Notes:

01 - Browning the beef really builds flavor, don't skip it, even if you're in a rush!
02 - This soup tastes even better the next day, so it's a fantastic make-ahead meal for busy weeks.
03 - No potatoes? Sweet potatoes work surprisingly well for a slightly different, sweeter twist.
04 - Serve with a crusty baguette for dipping, it's just meant to be!

# Tools You'll Need:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 30-40g

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